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31 Comments

Kirsten

Jason G.

I use Newman’s Own Marinara with Mushroom Sauce. Yes, this has sugar in it, but it’s close enough for me, and considering the small amount I use, the amount of actual sugar I ingest is pretty minimal. You can, of course, make your own sauce if you have the time or motivation. This one is good.

AH-MAZE-ING. I fell in love with this dish and I’ll definitely be making this one again anytime I have a hankering for Italian food. I even took a picture of it and texted it to my friends because that’s how easy and delicious this is. I used an organic trader joe’s sauce but I noticed (milk enzymes) as an ingredient which was discouraging after I poured it onto the spaghetti squash. I’m going to make the Giada version and keep it on hand. Fresh is best. THANK YOU! love, mrs spaghetti.

Berndawg

How do you split the squash… I can’t seem to find anything that actually explains this. Everywhere I look on the web says “Cut spaghetti squash”. I can’t seem to get a big fork in it to cook it either.
Lol I don’t want an exploding brick in my oven.

Neely

austhokie

I realized after I got home tonight that I only had a 12oz bag of kelp noodles, since that is the only size I can find them in…so my spaghetti def. turned out more meaty, than spaghetti’ish. I also added a sprinkle of garlic salt at the end…but it needs something…I just dont’ know what

Renee

What about Shirataki noodles? Every time I search for kelp noodles these come up? Just curious! I tried researching what they were made from and can’t find out much about them except that they were gluten free, ‘mostly’ carbohydrate free, and calorie free. Thanks!

Neely

RILEcuyer

Thank you! I finally found kelp noodles and we tried them tonight! Wow! My husband said ‘like eating water noodles’! When I asked if he’d eat them again he said yes! LOL! Once they were covered with the spaghetti sauce, you really couldn’t tell the difference! I found them at an asian market much cheaper!

micheleholley

mishka

i agree with michelle, “zuketti” is the best thing ever. julienne the zukes (not the core, the seeds will make the “noodles” break), salt them and let them sit for 30 mins, squeezing occassionally. you can then either pour your sauce right over, or fry them in a teentsy bit of olive oil for 3-4 minutes. i prefer to cook mine as some of the extra water evaporates. using these “noodles” you also use less sauce overall as it doesn’t absorb.

Jude

Also great is roasted eggplant. I quarter a medium eggplant, then cut crosswise so I have 8 pieces.
Roast at 450 on foil-covered baking sheet, skin side down, lightly brushed with oil, for 20-25 minutes.
Good when you want a change from spaghetti squash or zucchini, both of which I love also. Cover with
meat sauce, to which you’ve added some Italian seasoning for some flavor.

LynnRo

ljalbert@gmail.com

A note about the spaghetti the next day. Particularly if you use kelp noodles and are in an office with only a microwave. Don’t microwave the kelp noodles (if you packaged the noodles with the sauce) b/c they turn out weird in the microwave. Just the sauce.

Christal

Bida1

I prefer steaming the spagetti squash in the microwave. I use a large glass dish, split the squash in half and place face down in the glass dish with water. If u want to cover it with saran wrap that is great too, as it steams better. I usually try to use smaller squash that larger. About 20 minutes and your done.

Amy B

Karen M

Wow! Who knew kelp noodles exisited?! I found them at my local organic shop. They have no discernible flavour and are a bit like vermicellii rice noodles. This is the perfect substitute for spaghetti for us. Next time I’ll add a few veges to the sauce.

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